Gut the gurnard without cutting it open more than necessary. Make the stuffing with the ingredients shown, stuff the fish and sew it up.
Cover the bottom of a buttered baking dish with the finely chopped shallots and place the stuffed fish on this bed. Season it and sprinkle the wine over it, then cook it for about 45 to 50 minutes in a moderate oven (355°F, 180°C, gas 4). When the fish